Baked Chicken Recipe with Roasted Peppers

We always have a jar of roasted red peppers in our pantry. We love how versatile, colorful and flavorful they are. We’ll often add them to salads, sandwiches, pasta and even casserole recipes. One of those jars was the inspiration for this super easy baked chicken recipe. The bright red color of the peppers make the casserole jump of the table.

Other flavors added to the casserole are sweet basil, orange juice, lemon juice and garlic. It comes together in minutes and is perfect served with a side of rice or mashed potatoes to soak up all the extra (and flavorful) cooking liquid.

How to Make Our Baked Chicken Recipe with Roasted Red Peppers

Making our baked chicken recipe is so easy – all you do is line up sliced chicken breast, jarred roasted red peppers and fresh basil leaves. Then, we pour a mixture of orange juice and lemon juice all over everything. It keeps the chicken incredibly moist and makes such a delicious cooking liquid.

The casserole is baked in the oven for just about 30 minutes. See how there is still lots of liquid? That’s why we always serve with something that will soak it up — that liquid is pure gold!

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This simple baked chicken recipe is perfect for a weeknight meal. When you serve, think about serving with rice or mashed potatoes (vegetables work, too). The chicken is cooked in lots of cooking liquid made from orange juice, lemon juice and garlic, so when you serve the chicken you can spoon lots of that same cooking liquid over the chicken and any side dish.

Created By: Joanne and Adam Gallagher

Yield: 4

You Will Need

3 large chicken breasts (1.8 lb package)

One 12 oz (340 grams) jar roasted red peppers

1/2 cup (118 ml) orange juice

1/4 cup (59 ml) lemon juice

1 teaspoon finely minced garlic (about 1 clove garlic)

10-15 fresh basil leaves

2 tablespoons (28 grams) butter

Salt and freshly ground black pepper

Directions

Heat oven to 350 degrees F (175 degrees C).

Open chicken package then slice each chicken breast on an angle into 1-inch slices. Next, open jar of roasted red peppers and cut the peppers into smaller chunks, try to make them the same size as the basil leaves.

In a small measuring jug, combine orange juice and lemon juice.

Scatter minced garlic clove in the bottom of a 9-inch by 9-inch square baking dish. Pour half of the orange-lemon juice mixture over garlic.

Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves. Season tops of chicken with salt and black pepper then pour the remaining orange-lemon juice mixture over casserole.

Cut butter into small squares then scatter over chicken.

Bake casserole 20 to 30 minutes or until chicken is thoroughly cooked (if you have a thermometer, when inserted into the chicken, it should read 165 degrees F or 75 degrees C).

Serve chicken over mashed potatoes, rice or vegetables. There will be lots of extra cooking liquid to spoon over the chicken.

This is my first time trying a recipe on this website and this chicken came out AMAZING!! Definitely a big hit with my boyfriend. The acidic taste wasn’t very overwhelming which was my concern but it was the perfect amount of orange juice and lemon juice!

Wow! This was so incredibly fresh and delicious tasting! There werent any leftovers and lots of requests for a repeat performance very soon :). I sliced the breasts about and inch thick and marinated them in the juices and garlic for 15 minutes. I used two tablespoons of lemon juice, and tripled the basil. I drizzled about 1.5 tablespoons of garlic infused olive oil over the top before baking. I thought it would be tasty but it was exceptional. As we were eating, I noticed the bites with basil had an extra yum factor so I would definitely triple the basil again. Thank you for delighting us with this recipe. I will definitely try more from InspiredTaste!

Delicious! I wish I would have marinated the chicken for a bit in the juice, because it was so tasty and would have loved the chicken to pick up a bit more of it. I did take advice from previous comments regarding sourness and used only about 2 tablespoons of lemon juice, otherwise kept all other ingredients the same.
Served with the whipped potatoes recipe I found here too!http://www.inspiredtaste.net/17791/the-creamiest-whipped-potatoes-with-chives/

Hi Joanne…. I want to make this to serve six and would be roasting my own peppers rather than the store bought, jarred ones… any stab at about how many large fresh red peppers I should start with to roast to make this recipe for six people? (I make a roasted red pepper soup with an orange creme fraiche and basil topping – and I’ll make quinoa with asparagus and red pepper and so your recipe will nicely complete the red pepper themed meal! LoL!). Thanks in advance for your response! Warm regards, Rachel

That could be really tasty. We suggest tasting the lemon and balsamic together before adding to the chicken to see if it seems too acidic. You might want to compensate with a little honey/sugar/maple syrup.

Thank you Thank you !!! I felt like I had nothing to cook for my family tonight so I put in chicken and red pepper what do I cook and your site came up. My husband is a Sous chef here in Atlanta and he running home to eat dinner tonight and wine suggestions
Thank you

This was way too sour! I added extra garlic to the bottom of the baking dish and marinated the chicken with the juices during cooking so the basil didn’t get crispy. I like the idea of layering the roasted peppers and basil, but next time will not add 1/4 cup lemon juice. I was just too much for my taste.

You can roast your own peppers — to do this, turn your oven broiler to high then place regular bell peppers underneath it (it is helpful to place them onto a baking sheet to catch any juices). Roast the peppers for 3 to 5 minutes on all sides or until the skin has blistered and darkened. Then, transfer the peppers to a plastic bag or bowl that can be covered. Leave the peppers for 10 to 15 minutes. In this time, they will steam and then cool. From there, you can easily pull the skin away from the pepper flesh. Remove the seeds and you have homemade roasted peppers. We show you how to do this in our Roasted Pepper Hummus recipe, too: http://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/

Quick, easy & delicious! I used dried basil because I didn’t have fresh. Just sprinkled some on. I think next time I would try it without the butter to see how it compares. The sauce is so fresh with just a little tang that I don’t think I would miss the butter!

This recipe is incredible, thank you so much for posting it! The flavors blended together in pure perfection. We had it over egg noodles with a side of broccoli. I’m definitely adding this to my repertoire.

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